Tenfusa Tempura

An assortment of tempura featuring battered and deep-fried seafood and vegetables. Includes two shrimps, fish, and seasonal vegetables. Rice is ordered separately.

A premium tempura assortment without rice. Features high-quality ingredients including three shrimps, a scallop, and conger eel (anago), along with fish and vegetables.

A standard tempura set meal (Ten-tei). Includes the assorted tempura platter (shrimp, seafood, vegetables) served with steamed rice and miso soup.

A premium tempura set meal. Includes a deluxe assortment of tempura (shrimps, scallop, conger eel) served with steamed rice and miso soup.

A rice bowl topped with tempura (Tendon). Features three shrimps and two scallops deep-fried and placed over rice with a savory sauce. Served with miso soup.

A classic Tempura Bowl (Tendon). Assorted tempura toppings served over a bowl of steamed rice with a sweet soy-based sauce. Comes with miso soup.

Anago tempura. Deep-fried salt-water eel, known for its soft, fluffy texture and rich flavor.

Japanese Whiting (Kisu). A small, delicate white fish commonly used in tempura. Has a light, refined taste.

Fresh scallop deep-fried in tempura batter. Juicy and sweet with a tender texture.

Classic shrimp tempura. Crispy batter outside with plump, sweet shrimp inside.

Okra tempura. A green vegetable with a unique mucilaginous texture that becomes pleasant when fried.

Pumpkin (Kabocha) tempura. Sweet Japanese squash with a dense, creamy texture.

Onion tempura. Slices of onion that become sweet and tender when deep-fried.

Japanese ginger bud. Aromatic and crisp, offering a refreshing flavor contrast.

Renkon tempura. Slices of lotus root, known for their distinctive crunchy texture.

Shishito peppers. Small, mild green peppers with a slightly bitter, savory taste.

Hamo (Daggertooth pike conger). A type of eel with a delicate, white flesh, traditionally eaten in summer.

Ika tempura. Tender pieces of squid in crispy batter.

Kuruma Ebi (Japanese Tiger Prawn). A premium prawn known for its strong sweetness and firm texture.

Small shrimps, often fried whole or in a cluster. Very flavorful and sweet.

Nasu tempura. Deep-fried eggplant that becomes creamy and absorbs the savory frying oil.

Deep-fried shiitake mushroom. Meaty texture with a rich, earthy umami flavor.

A set including a bowl of steamed white rice and hot miso soup. Perfect for turning a la carte items into a meal.

Slices of fresh raw tuna (maguro). Soft, red flesh with a clean, savory flavor. Eaten with soy sauce and wasabi.

Raw whale meat. Deep red color with a texture similar to tender beef or venison. A traditional delicacy often served with ginger or garlic.

Fresh raw scallops (hotate). Soft, creamy, and naturally sweet. Served chilled.

Uni sashimi. Rich, creamy, and golden-orange sea urchin gonads with a taste of the ocean.

A meal set featuring tuna sashimi as the main dish. Includes rice, miso soup, and a choice of side dish (vegetable tempura or spicy cod roe).

A meal set featuring fresh whale meat sashimi. Includes rice, miso soup, and a choice of side dish.

A grilled fish set meal (Yakizakana). The fish is salted and grilled until the skin is crisp. Served with rice, miso soup, and a choice of side.

Japanese rice wine. Can be served hot or cold. Has a smooth, savory flavor.

Japanese lager beer. Crisp and refreshing, pairs well with fried tempura.

Highball. Whiskey mixed with soda water over ice. A popular refreshing drink.

A Japanese cocktail made with Shochu, soda, and lemon. Tart and refreshing.

Sparkling water with lemon flavor. Non-alcoholic.

Beer-flavored beverage with 0% alcohol.

Classic cola soft drink.

Chilled tomato juice.